Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition

• DOI: 10.1016/j.lwt.2024.115884
• Publication Date: 2024-03-02T04:23:46Z
• Authors: Jian Zhang; Brian Bowker; Bin Pang; Yi Yang; Xiang Yu; Hong Zhuang
• Keywords: Marination; Chicken breast

The study aimed to investigate the effects of woody breast (WB) condition on chemical compositions in broiler Pectoralis fillets during 3-day marination and after cooking. Broiler (18 normal 18 severe WB) were marinated 3 marinade solutions (with a 25 g/100 g meat ratio): 0.625 sodium tripolyphosphate/100 (P), 5 NaCl/100 (S), or NaCl + (SP), along with non-marinated control (C). Contents (moisture, protein, collagen, salt) measured at successive sampling points: D0 (pre-marinating), D1 (24-h post-marination-and-precooking), D2 (48-h D3 (72-h D4 (post-cooking). During marinating, it took 24 h for WB reach dynamic equilibrium moisture protein compared 48–72 meat. There no interactions between cooking samples condition. However, collagen salt exhibited three-way (P < 0.05) muscle condition, time, solution cooking, cooked affects moisture, contents vary components.